This is a favourite recipe, and I have fond memories of making this for the first time with my father-in-law. It is a multi-layered recipe with several steps—you need to start preparing it two days before you intend to serve it. It is well worth it, as taking shortcuts diminishes not only its flavour but also its nourishing qualities.
2 cups (500 ml) brown rice
1 cup (250 ml) red lentils
1 1/2 Tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) unrefined salt
3/4 to 1 1/2 Tbsp (15 to 30 ml) unsalted butter, ghee (clarified butter) or virgin coconut oil
Note: you can add more water to make a thinner crepe-like pancake, if desired. If the batter is too sticky, add additional oil (a little over 2 Tbsp/40 ml) to batter before frying.
Each serving contains: 340 kilojoules; 2 g protein; 2 g total fat (2 g sat. fat, 0 g trans fat); 14 g carbohydrates (0 g sugars, 1 g fibre); 292 mg salt
5 to 7 small to medium new potatoes, halved
1 1/2 Tbsp (30 ml) unsalted butter, ghee (clarified butter) or virgin coconut oil
3 tsp (15 ml) mustard seeds
Dried red chillies to taste (optional)
1 tsp (5 ml) turmeric
medium brown onion, chopped
1 cup (250 ml) green peas (optional)
Unrefined salt, to taste
Each serving contains: 586 kilojoules; 3 g protein; 4 g total fat (3 g sat. fat, 0 g trans fat); 25 g carbohydrates (2 g sugars, 3 g fibre); 20 mg salt
source: "Culinary Spices for Life", alive Australia, Autumn 2013
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
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